And the Oscar for best Pizza Noir goes to: The Maltese Chicken

Image by What’s Cooking

Tonight is the night when the stars come out to shine, some perhaps more brightly than others.  Hollywood’s most famous as well as the hopefuls are certain to be celebrating, or licking their wounds in style.  Chef Wolfgang Puck will host the Governor’s Ball serving a spectacular array of culinary delights to the Supernovas, while over at the Hollywood Brown Derby, the Sirius will enjoy a variety of tantalizing delicacies.

Since the mail seems to have “misplaced” my invite from Wolfie, and it’s simply too late now to get a table at the Derby, I guess I will hang my Tuxedo back in the closet and create my own star studded gala. So this evening at my house, we will enjoy an Oscar Award winning Classic Pizza Noir: The Maltese Chicken.

I begin by using a basic pizza dough, rolling it out to about ¼″ thick for a thin crust, of course you make any thickness you like. Using the back of a spoon spread an even coating of Alfredo sauce on the dough. For this purpose I try to keep a jar of a prepared pasta sauce from the grocery in the larder.  Arrange pieces of cooked chicken on the sauce, this is a great item to make with left-over roasted or grilled chicken. Drain and rinse a can of black beans and sprinkle a handful on the pizza.  I also add chopped onions and  some diced roasted red pepper. Top with shredded mozzarella cheese. Drizzle the pie with olive oil and bake at 425°F for 12 – 15 minutes or until crust is golden and cheese is melted. Cooking time will vary depending on the thickness of your crust and the amount of toppings you add. Slide on to a cutting board to cut. There you go.  A classic black and white  pizza, simple to prepare, both delicious and nutritious.

Image by What’s Cooking

And for the encore this evening, the dark and dangerously delicious, Double Chocolate Indemnity.

This delight was prepared from a Hershey’s kitchen recipe.

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